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Chef de Cuisine / Sous Chef
FBC Catering
1901 Las Plumas Avenue, San Jose, CA 95133
FBC Catering hiring Chef de Cuisine / Sous Chef in San Jose, CA

FBC Catering hiring Chef de Cuisine / Sous Chef in San Jose, CA

FBC CateringMore Info

Full Time • Salary ($28.00 - $35.00)
Expired: Jun 6, 2024

Sorry, this job expired on Jun 6, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years

Job Details

We are a rapidly growing catering company based in San Jose, CA, dedicated to providing exceptional culinary experiences for a diverse range of corporate / tech companies. With a passion for creativity and innovation, we strive to exceed our clients' expectations through delicious food, impeccable service, and attention to detail.

As we continue to expand our operations, we are seeking a talented and ambitious Sous Chef to join our dynamic team.

Position Overview:
We are looking for a full time Chef de Cuisine or Sous Chef who is ready to step into an opportunity to be a part of our growing catering company.

The ideal candidate will have a strong background in culinary arts, with experience in menu creation, staff management, ordering supplies, and maintaining quality standards. In addition to overseeing kitchen operations, the candidate will play a key role in supervising kitchen staff, coordinating food preparation, and ensuring food safety standards are met.


  • Assist in managing all aspects of kitchen operations, including menu development, food preparation, and service execution.
  • Collaborate with the team to create innovative and seasonal menus that showcase our culinary expertise and meet client preferences.
  • Supervise kitchen staff, providing guidance, training, and support to ensure efficient workflow and high-quality food production.
  • Coordinate with vendors and suppliers to order ingredients, supplies, and equipment needed for daily operations.
  • Maintain cleanliness, organization, and sanitation standards in accordance with health and safety regulations.
  • Monitor food quality and presentation, ensuring that all dishes meet our company's standards of excellence.
  • Implement and enforce food safety protocols and best practices to minimize risk and maintain compliance with health department regulations.
  • Assist with inventory management, including tracking food costs, minimizing waste, and optimizing inventory levels.


  • Proven experience as a Sous Chef or Chef de Cuisine or senior kitchen role in a high-volume catering or restaurant environment.
  • Culinary degree or equivalent professional training preferred.
  • Strong leadership and communication skills, with the ability to motivate and inspire a team.
  • Creative flair and passion for culinary innovation, with a focus on quality and attention to detail.
  • Knowledge of menu development, recipe creation, and food costing.
  • Experience in staff management, training, and development.
  • Excellent organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment.
  • Familiarity with health and safety regulations, including food handling procedures and sanitation standards.
  • Flexible schedule, including evenings, weekends, and holidays, as required for catering events.

Join Our Team:
If you are a passionate and talented Sous Chef looking for an exciting opportunity to advance your career and take on a leadership role in a growing catering company, we want to hear from you! Please submit your resume and a cover letter detailing your relevant experience and why you would be a great fit for this position. We look forward to welcoming you to our team and working together to create memorable culinary experiences for our clients.

Compensation Details

Compensation: Salary ($28.00 - $35.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses

Required Skills

Kitchen Management

Menu Development

Safety Procedures Knowledge

Staff Management

Food Handler Certification

Ordering Supplies

Inventory Management

Maintaining Quality Standards

Ordering / Purchasing

Supervising Kitchen Staff

Food Safety Knowledge

Coordinating Food Preparation


Ensuring Food Safety Standards

Recipe Development

Kitchen Operations Management

Plating and Presentation

Collaboration With Team


Creativity and Innovation in Culinary Arts

Prepping Ingredients

Vendor and Supplier Coordination



Food Costing

Vendor Management

Positive Attitude


Organizational Skills

Training and Development


Team Management

Time Management

Events Management

Knowledge of Health and Safety Regulations

Problem Solving

Quality Control

High Volume Cooking

Customer Service

Office Suite Software

Food and Beverage Pairing

Read more

View Job Description

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